We've popularized a unique new concept in iced tea drinks in restaurants--TeaShakes (tm), cool combinations of iced teas, fruit juices and fruit syrups, shaken until cold and frothy, poured into a tall cool glass, then garnished with fruit, mint leaves, etc.

Here are a few of our favorite recipes to try at home. Be creative and invent your own specialty tea drinks with your favorite teas, fruit juices and syrups.

Chai Iced Tea
Ingredients Needed:
Serves 2-4:
8 Stash Chai Spice tea bags
2 cups boiling water
1/2 cup evaporated milk
1/4 cup sugar
Ice
To Prepare:
Brew Stash Chai Spice tea bags in boiling water, steep for 3-5 minutes. Remove tea bags and add evaporated milk and sugar.
To Serve:
Cool slightly, then pour over ice. For a slushy consistency, pour the Chai and ice cubes into a blender and blend for about 30 seconds.

Chai Green Tea Fruit Smoothie
Ingredients Needed:
Serves 2-4:
1 peach cut up
1 apple cut up
1 cup frozen grapes (red seedless)
1 cup frozen blueberries
1 1/2 cups frozen strawberries
1 cup chai green tea (hot)
To Prepare:
Brew Stash Chai Green tea in boiling water, steep for 3-5 minutes. Remove tea bags and place all the fruit in the blender and pour in the hot tea. Blend until smooth. The tea gives a great spice taste to the fruit smoothie. Enjoy

Sweet Apple Cinnamon Herbal Shake
Ingredients Needed:
For each 16 oz glass:
2 cups vanilla ice cream
2 Stash Apple Cinnamon tea bags
1/4 tsp. cinnamon ( optional )
To Prepare:
In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )
To Serve:
Top with whipped cream

Wild BlackCurrant Escape
Ingredients Needed:
For each 16 oz glass:
2 cups vanilla ice cream
2 Stash Wild BlackCurrant tea bags
1/4 tsp. Blackcurrant syrup ( optional )
To Prepare:
In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )
To Serve:
Garnish with whipped cream

Lemon Blossom Blaster
Ingredients Needed:
For each 16 oz glass:
2 cups vanilla ice cream
2 Stash Lemon Blossom tea bags
1/4 tsp. lemon juice ( optional )
To Prepare:
In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )
To Serve:
Garnish with lemon wedges

Licorice Spice Smoothie
Ingredients Needed:
Serves 4:
4 cups vanilla ice cream ( frozen yogurt, sherbet, or sorbet may be substituted )
6 Stash Licorice Spice tea bags
1/4 tsp. cinnamon ( optional )
To Prepare:
In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )
To Serve:
Garnish with whipped cream

Mango Passionfruit Fiesta
Ingredients Needed:
For each 16 oz glass:
2 cups vanilla ice cream
2 Stash Mango Passionfruit tea bags
1/4 tsp. Passionfruit syrup ( optional )
To Prepare:
In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )
To Serve:
Garnish with whipped cream

Orange Creme
Ingredients Needed:
Serves 4:
5 Stash Orange Spice Tea bags
1 Stash Peppermint tea bag
1 cup boiling water
1 1/2 cups orange juice
2 tablespoons honey
1 vanilla ice cream (frozen yogurt, sherbet, or sorbet may be substituted)
1 cup ice
To Prepare:
Brew Stash Orange Spice and Peppermint tea in boiling water, steep for 4 minutes. Let cool. Pour into blender adding orange juice, honey, vanilla ice cream and ice. Mix ingredients until fully blended.
To Serve:
Garnish with whipped cream

Peppermint Fields
Ingredients Needed:
For each 16 oz glass:
2 cups vanilla ice cream
2 Stash Peppermint tea bags
1/4 tsp. vanilla syrup ( optional )
To Prepare:
In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )
To Serve:
Garnish with fresh mint leaves

Wild Raspberry Dreams
Ingredients Needed:
For each 16 oz glass:
2 cups vanilla ice cream
2 Stash Wild Raspberry tea bags
1/4 tsp. raspberry syrup ( optional )
To Prepare:
In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )

Triple Berry
4 oz. of ice
6 oz. Stash Wild Raspberry iced tea
2 oz. cranberry juice
1 oz. Entner-Stuart blackberry syrup
Combine ice, iced tea, juice and Entner-Stuart blackberry syrup in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass.

Raspberry Ripple
6 oz. of Stash Red Delicious
1 shot combined of raspberry & vanilla syrup
Add a touch of cream
Ice
Shake and pour

Citrus Sipper
6 oz. of Stash Estate Premium
1 shot of lemon & lime syrup
Ice
Shake and pour

Passion Zing Delight
1 1 oz. shot cherry syrup
1 1 oz. combined shot apricot, raspberry, & strawberry syrups
1 oz. half-n-half
4 oz. English Breakfast Tea
2 oz. club soda
Add tea to syrup mix. Add club soda. Shake with a topping of half-n-half.
Yield: 1 8 oz. glass

Fiji Iced Tea
Our Interpretation of Thai Iced Tea.

In a cocktail shaker (or a jar with a lid), place 1/2 scoop of ice, 8 oz. of double strength *Stash English Breakfast black tea, 1/4 oz. of cream or half and half, 1 oz. almond syrup, and 1 1/2 oz. of coconut syrup**. Shake until cold and frothy. Pour into a tall iced tea glass.
*To make black tea: Brew a tea concentrate from Stash English Breakfast or Darjeeling Tea. Use 8 tea bags. Steep the 8 tea bags in 16 oz. of boiling water for 5 minutes. Then gently squeeze tea bags and remove. Pour hot tea into 16 oz. of cold water to dilute to proper strength.
**Torani brand or Vedrenne brand syrups are recommended.

Hawaiian Mist
Tropical herbs and citrus juices.
In a cocktail shaker (or a jar with a lid), place 1/2 scoop of ice, 6 oz. of Ruby Mist* ice tea, 2 oz. of orange juice, and a splash of lemon juice concentrate or a squeeze of fresh lemon. Shake until cold and frothy. Pour into a tall iced tea glass. Caffeine free.
*To make Ruby Mist: Brew a tea concentrate from Stash Ruby Mist Herbal Tea. Use 8 tea bags. Steep the 8 tea bags in 16 oz. of boiling water for 5 minutes. Then, gently squeeze tea bags and remove. Pour hot tea into 16 oz. of cold water to dilute to proper strength.

Tea and Fruit Juices
Combine fresh fruit juices and iced tea for a sensational taste that's lighter and more refreshing than juices or sodas alone.
Try these Stash Tea and fruit juice combinations:
Peppermint - Tropical juice blends
Ruby Mist - Apple; Lemon; Pear; White Grape; Pineapple
Tropical Mist* - Apple; Lemon; Pear; White Grape
Moroccan Mint* - Tropical juice blends

Green Apple Sparkler
4 Stash Moroccan Mint Green tea bags
1 1/3 cups boiling water
2 cups apple juice
1 cup sparkling water
Ice cubes
Steep Stash Moroccan Mint Green tea bags in boiling water for 3 to 5 minutes. Gently squeeze tea bags and remove. Add apple juice and sparkling water. Pour over ice. Serves 4.

Stash Ruby Mist Punch
Steep 6 Ruby Mist tea bags in 2 cups boiling water for 4 minutes. Gently squeeze tea bags and remove. Add 2 cups cold water, 2 cups (16 oz) apple juice and 2 tablespoons lemon juice. Garnish and serve over ice. Serves 4. Caffeine free.

Stash Flavored Iced Teas
Add flavored fruit syrup* to Stash Iced English Breakfast or Darjeeling Tea. Pour 1-1/2 oz. of fruit syrup in bottom of a tall iced tea glass. Add ice, iced tea and stir.
*Torani brand or Vedrenne brand Passion Fruit, Raspberry, or Black Currant syrups are recommended.

Iced tea recipes from tea concentrates
For each tea concentrate, steep 12 tea bags in 4 cups of boiling water. Squeeze tea bags to retain all of the liquid. Cool concentrate in the refrigerator at least 3 hours and up to 2 weeks.

Green Tea ginger Sparkler
1 1/3 cups tea concentrate (made from Stash Tea Premium Green tea)
1/4 cup finely chopped crystallized ginger
2 2/3 cups chilled ginger ale
Ice cubes
Combine ginger and tea concentrate while still hot and refrigerate for at least three hours. Strain and discard ginger. Pour concentrate and ginger ale into ice filled glasses. Makes 4 servings.

Papaya Nectar Green Tea
1 1/3 cups tea concentrate (made from Stash Tea Premium Green tea)
1 1/3 cups Papaya Nectar
3 Tsp. honey
Ice cubes
Combine tea concentrate, papaya nectar and honey. Pour into ice filled glasses. Makes 4 servings.

Apricot Tea Sparkler
1 1/3 cups tea concentrate (made from Stash Irish Breakfast tea)
1 1/3 cups apricot nectar
1 1/3 cups sparkling water
Ice cubes
Combine concentrate, apricot nectar and sparkling water. Pour into ice filled glasses. Makes 4 servings.

Sparkling Punch
4 Stash Ruby Mist tea bags
1 Stash Licorice Spice tea bag
1 tablespoon honey
1 bottle of plain sparkling water
Brew Stash tea bags in 1 cup (8 oz.) boiling water. Let steep for 5 minutes. Add honey. Remove tea bags. Cool tea. Place 1/2 oz. or more of tea in champagne flute and fill with sparkling water.
Makes 8 or more servings. Caffeine-free.

Tea Sangria
4 cups boiling water
5 Stash English Breakfast tea bags
2 cups sliced fresh fruit*
2 tablespoons sugar
2 cups white grape juice
In a teapot, pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags and cool. In large pitcher, combine fruit with sugar. Pour tea over fruit; stir in juice. Serve in ice filled glasses. Makes 6 10-oz. servings.
* use any combination of apples, peaches, pineapple, oranges or strawberries.

Cactus Cooler
Steep 3 one ounce Ruby Mist Iced Teabags, 1 ounce Traditional Iced Tea bag, and 8 single servings Stash Peppermint Teabags in 1/2 gallon of boiling water for 5 minutes, then remove teabags.
Add 3 quarts cold water to concentrate.
Add 3 quarts apple juice.
Add 8 ounces lemon juice.
Serve.

Rain Forest Mist
Place 9 one ounce bags Ruby Mist Iced Tea in 1 gallon plastic container.
Pour in 1/2 gallon boiling water and cover. Let steep for 10 minutes.
Fill dispenser with 1 1/2 gallons cold water, 3 quarts cranberry juice, and 1 can (46 ounces) of Dole Pineapple Juice.
After tea has steeped 10 minutes, remove bags, allowing all liquids to drain from bags.
Pour tea concentrate into container, stir and serve over ice.

Strawberry Lemonade
6 Stash Lemon Blossom tea bags
30 oz. Strawberry Juice
Steep 6 tea bags of Stash Lemon Blossom tea in 4 cups of boiling water for 5 minutes Gently squeeze the tea bags and remove them. Allow the tea to cool. In a large pitcher combine tea with Strawberry Juice. Stir well and serve over ice.
Makes five 12 oz. servings.

Honey Lemon Dew Berry iced tea
1 cup Stash Lemon Blossom Iced Tea
1 cup Strawberry Nectar
One shot Mandarino syrup
Ice cubes
Place one Stash Lemon Blossom tea bag into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with strawberry nectar, Mandarino syrup and ice. Makes one 18 oz. serving.

Green Banana iced tea
1 cup Stash Premium Green Tea
1 cup Banana Pineapple Nectar
Ice cubes
Place one tea bag of Stash Premium Green Tea into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with banana pineapple nectar and ice. Makes on 16 oz. serving.

Mandobando iced tea
1 cup Stash Premium Green Tea
1 cup Banana Pineapple Nectar
1 shot Mandarino syrup
Ice cubes
Place one tea bag of Stash Premium Green Tea into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with banana pineapple nectar, Mandarino syrup and ice. Makes one 18 oz. serving.

Irish Cherry Cream iced tea
1 cup Stash Irish Breakfast Tea
1 cup cherry juice
1 shot cherry syrup
1/4 cup half & half
Ice cubes
Place one tea bag of Stash Irish Breakfast Tea into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with cherry juice, cherry syrup, cream and ice. Makes one 20 oz. serving.

Cranberry Twister iced tea
1 cup Stash Irish Breakfast Tea
1 cup prepared cranberry, raspberry, strawberry juice
1 shot raspberry syrup
Ice cubes
Place one tea bag of Stash Irish Breakfast Tea into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup)boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with juice, raspberry syrup, and ice. Makes one 18 oz. serving.

Casablanca Cooler
Green teas & exotic fruit juices
4 oz. of ice
8 oz Stash Iced Tea (Stash Moroccan Mint or Premium Green)
4 oz tropical juice*
1 oz passion fruit syrup**
Combine ice, iced tea, tropical juice and passionfruit syrup in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass. Garnish as desired.
* Make your own tropical blend of juice with 1/3 pineapple juice, 2/3 orange juice and a splash of passion fruit syrup.

Fiji Iced Tea
Our special interpretation of traditional Thai iced tea.
4 oz. of ice
8 oz of Stash English or Irish Breakfast tea brewed double strength
2 oz coconut syrup
1 oz cream or half-and-half
Combine ice, iced tea, coconut syrup, cream or half-and-half in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass.

Hawaiian Mist
Tropical herbs and citrus juices
Caffeine-free
4 oz. of ice
8 oz of Ruby Mist* iced tea
2 oz orange juice
A splash of lemon juice concentrate or a squeeze of fresh lemon.
Combine ice, iced tea, orange juice and a splash of lemon juice, in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass.
* To prepare the Ruby Mist; brew a tea concentrate from Stash Ruby Mist Herbal Tea. Use 8-10 oz. of hot water. Steep 3 tea bags for 3-5 minutes and remove. Pour hot tea into 16 oz of cold water to dilute to proper strength. Will make enough for three servings.
Nancy Edwards from Winnetka, CA, says this punch is a real crowd pleaser.

Sea Captain's Punch
Makes 2 qts punch (16 4 oz. servings) May be tripled for a larger group.
1 qt. strong Stash English Breakfast tea
10 lemons
1 fifth (26.5 oz.) dark rum
1/2 c. brandy
1/4 c. peach brandy
2 c. unsweetened pineapple juice
Combine 1 qt. cold water and 3 teabags of Stash English Breakfast tea in a large container. Let brew either outside or in refrigerator about 1 hour. Meanwhile, remove rind from the lemon. Cut the rind into thin strips. Add the rind and juice of the lemons to the brewed tea. Cover and store overnight at room temperature.
Just before serving, pour tea mixture, rum, pineapple juice, and both brandies over a block of ice in a punch bowl.

Coconut Tea Ice Cream
makes 8 servings
5 Stash Lemon Spice teabags
1/2 t. allspice
1 c. boiling water
1 c. evaporated milk, scalded
3 eggs, separated
1 1/2 c. sugar
1/4 t. salt
1 T. lemon juice
1 c. heavy cream
1 c. coconut finely chopped
2 t. grated lemon rind
Put teabags and allspice in bowl. Pour boiling water over tea, immediately add scalded milk. Brew tea mixture 5 minutes. Cool to room temperature. Beat egg yolks, 1 c. sugar and salt. Add cooled tea mixture and cook in double boiler until thickened, stirring constantly. Cool. Add lemon juice and rind. Beat egg whites until stiff and beat in remaining sugar. Whip cream until thick enough to hold a soft peak. Fold egg whites and whipped cream into tea mixture, put in freezer. When 1/2 frozen, stir in coconut. Freeze until firm.

Iced green tea
As we know, green tea is even healthier for us than black tea, with its abundance of polyphenols. I have been making green tea ice tea this summer, and I find it very refreshing, and a fine alternative to iced black tea. I would say about 50% of the guests I have served it to have enjoyed it and asked for seconds. I use a large tea ball, and fill it half full with a simple loose green. I then put it in a "boiling-water-proof" glass pitcher, and poor very hot (almost boiling) water over it. I let it steep two minutes. Sometimes I add a little sugar while its warm, and sometimes I don't. I keep it in the refrig. It lasts much longer in the frig than iced black tea (which goes sour and slimy after a couple days in the frig, especially if you "sugar" it while its warm, which I do).